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Started By
Message
Please critique my brisket process for a heavy bark
Posted on 5/28/22 at 7:48 am
Posted on 5/28/22 at 7:48 am
As stated, I’m looking to increase the bark via changing the rub or cooking process if possible via Traeger.
I’m cooking a 16# Snake River Farms packer overnight, tomorrow night into Monday.
My process is pretty simple
225 on the Traeger
Rub is simple - Light Oil with Kosher Salt and Butcher’s Black Pepper
Smoke until 150-160
Wrap in pink butcher’s paper
Cool until 195 or so depending on probe test
ETA: Let it rest wrapped in a towel in an ice chest for a minimum one hour before slicing
Which part of this can I amend for better bark or overall process.
And if it’s a rub issue, where can I pick up locally on Northshore?
What am I looking at time wise cooking after I trim this 16 pounder?
I’m cooking a 16# Snake River Farms packer overnight, tomorrow night into Monday.
My process is pretty simple
225 on the Traeger
Rub is simple - Light Oil with Kosher Salt and Butcher’s Black Pepper
Smoke until 150-160
Wrap in pink butcher’s paper
Cool until 195 or so depending on probe test
ETA: Let it rest wrapped in a towel in an ice chest for a minimum one hour before slicing
Which part of this can I amend for better bark or overall process.
And if it’s a rub issue, where can I pick up locally on Northshore?
What am I looking at time wise cooking after I trim this 16 pounder?
This post was edited on 5/28/22 at 8:31 am
21
Posted on 5/28/22 at 8:12 am to Sheepdog1833
How thick do you pack the rub on? I haven’t done a brisket in a long time but the last time I smoked one, our rub was coarse salt, the same black pepper you listed, and garlic powder. We slathered that baby with rub.
We didn’t oil it at all nor did we wrap it to let it wrest. Doesn’t wrapping it essentially steam it?
The bark was great
We didn’t oil it at all nor did we wrap it to let it wrest. Doesn’t wrapping it essentially steam it?
The bark was great
This post was edited on 5/28/22 at 8:13 am
Posted on 5/28/22 at 8:14 am to Sheepdog1833
Wrap closer to 170. Don’t pull until 203. Rest in an ice chest for at least a couple hours before slicing. Doing one tonight. Wish me luck. 
Posted on 5/28/22 at 8:31 am to Sheepdog1833
Go heavy on the coarse salt and pepper, add some garlic powder to your rub. I use mustard as my binder and apply the rub at least 12 hours prior, wrapped tight in plastic wrap. I tend to smoke in the 225° to 250° range, wrap around 165° to 170° and go until just over 200° and or probe tender. Keep in wrap, place in a cooler with big beach towels for a few hours.
I have added some brown sugar to my rubs in the past, and that will surely add to the crust formation.
I have added some brown sugar to my rubs in the past, and that will surely add to the crust formation.
Posted on 5/28/22 at 8:37 am to Sheepdog1833
Skip the oil in the rub
Posted on 5/28/22 at 9:00 am to Sheepdog1833
You know the coverage you get on a donut when you dip it into sprinkles?
That’s how the S&P should be on your brisket.
50/50 mix. Your pepper has to be coarse, too.
That’s how the S&P should be on your brisket.
50/50 mix. Your pepper has to be coarse, too.
Posted on 5/28/22 at 9:10 am to Sheepdog1833
You can build the bark all you want but as soon as your wrap, that bark can turn to mush.
I spritz mine every 1 1/2 hours through the cook and that develops amazing bark and also keeps it moist without having to wrap.
I use a dalmation rub with garlic powder. Apple cider vinegar and apple juice base for my spritz.
ETA: My wording was off. If you build a bark for hours by spritzing like I do, once you wrap it, the bark can really soften and not be crisp anymore. That’s why I spritz and don’t wrap.
I spritz mine every 1 1/2 hours through the cook and that develops amazing bark and also keeps it moist without having to wrap.
I use a dalmation rub with garlic powder. Apple cider vinegar and apple juice base for my spritz.
ETA: My wording was off. If you build a bark for hours by spritzing like I do, once you wrap it, the bark can really soften and not be crisp anymore. That’s why I spritz and don’t wrap.
This post was edited on 5/28/22 at 9:22 am
Posted on 5/28/22 at 9:17 am to Sheepdog1833
I don’t wrap and it still comes out moist and has a crusty bark.
Posted on 5/28/22 at 9:27 am to Remo Williams
quote:good luck. I’m throwing one on tonight for tomorrow lunch.
Doing one tonight. Wish me luck.
Does anybody not wrap? Im thinking about going 210 all night until I hit 203. Wrap it up then and in the ice chest until it’s time to eat.
This post was edited on 5/28/22 at 9:28 am
Posted on 5/28/22 at 10:05 am to Sheepdog1833
Don’t wrap based on temp… wrap based on bark color and be sure it’s set.
Last brisket I did, I used the “foil boat” method instead of wrapping and it was probably the best brisket I’ve done
Last brisket I did, I used the “foil boat” method instead of wrapping and it was probably the best brisket I’ve done
Posted on 5/28/22 at 10:19 am to Sheepdog1833
No oil and no wrapping will get you a better crust.
Posted on 5/28/22 at 10:28 am to Glock17
quote:
Don’t wrap based on temp… wrap based on bark color and be sure it’s set.
This
Posted on 5/28/22 at 10:44 am to Sheepdog1833
quote:
Traeger
Found your problem.
Stick burner is the only reliable method I've found to get a good bark.
Posted on 5/28/22 at 11:37 am to dtett
quote:
Found your problem. Stick burner is the only reliable method I've found to get a good bark.
You’re doing something wrong then
Posted on 5/28/22 at 12:24 pm to CoachChappy
quote:
Does anybody not wrap?
No oil or wrap, then in the cooler for at least 2 hours.
Posted on 5/28/22 at 12:48 pm to Sheepdog1833
A lot of good tips already.
I have no problems getting bark on a BGE.
Dill pickle juice as a binder.
S&P rub (coarse ground pepper) - lots of both. Can buy Killens or HEB brand off the shelf or just make your own. Let sit 24hrs in fridge.
I spritz with water about every hour during the cook.
Wrap around 175F to 185F. (I liked the advice to go off bark color & formation rather than temp for this.) I think you want to keep your heat low after wrapping.
I have no problems getting bark on a BGE.
Dill pickle juice as a binder.
S&P rub (coarse ground pepper) - lots of both. Can buy Killens or HEB brand off the shelf or just make your own. Let sit 24hrs in fridge.
I spritz with water about every hour during the cook.
Wrap around 175F to 185F. (I liked the advice to go off bark color & formation rather than temp for this.) I think you want to keep your heat low after wrapping.
Posted on 5/28/22 at 1:15 pm to Jake88
quote:
I don’t wrap and it still comes out moist and has a crusty bark.
I have not cooked a ton of briskets, but the best one that I have cooked I did not ever wrap and it had great bark and was moist and tender. Quite frankly, the wrapped ones weren’t bad either, but if you are really wanting to guarantee good bark, don’t wrap. It will take a bit longer, but just plan for that.
Posted on 5/28/22 at 1:24 pm to ChEgrad
I’d scrap the oil. I’ll put more pepper on it than recommend as I like the taste/color and doesn’t overpower salt. If wrapping don’t do until 170 and pull at 203. Although pulling at 203 won’t affect bark
Posted on 5/28/22 at 1:29 pm to Sheepdog1833
Meat church did a video this week with the guy from Truth BBQ in Houston and it was amazing.
Spritz the butcher paper with ACV before you wrap it up to avoid it sticking and pulling bark off. Counter rest for 60-90 minutes before moving to ice chest.
I’m doing one tonight and will follow those couple steps and I’m expecting my best ever tonight or for lunch.
Good luck fellas!
Spritz the butcher paper with ACV before you wrap it up to avoid it sticking and pulling bark off. Counter rest for 60-90 minutes before moving to ice chest.
I’m doing one tonight and will follow those couple steps and I’m expecting my best ever tonight or for lunch.
Good luck fellas!
Posted on 5/28/22 at 1:50 pm to Sheepdog1833
Sugar. You don't need a lot, maybe a tablespoon per brisket.
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